1 scotch bonnet chilli, chopped (you can use any fresh chilli or 1/2 tsp dried chilli flakes)
1 tbsp sherry vinegar (or red wine vinegar)
45 gr sultanas
50 ml tomato puree
salt & black pepper
1/2 tin coconut milk about 200 ml
about 3oo ml veg stock to get desired consistency
the juice of 1 mandarin
fresh coriander, chopped for garnish
greek yoghurt to swirl on top
Rinse the lentils well and put them in a large sauce pan with the water & veg stock and bring to a boil. Reduce the heat, add the carrot, celery & half the ginger, cover and simmer for about 20- 30 minutes, until the lentils are cooked.
Meanwhile in a small frying pan dry toast the curry powder & spices over a low heat until fragrant, don’t let it burn. Tip this into a small bowl and set aside. In the same pan heat the butter or oil over a medium heat, add the spring onions, the rest of the ginger, garlic, chilli, vinegar & raisins. Cook for 2 minutes stirring constantly then add the tomato puree and cook for another minute. Add the toasted spices to the tomato mixture along with the thyme & oregano, mix well and add this to the simmering lentils along with the coconut milk and season generously with salt & black pepper.
Simmer this uncovered for about 20 minutes or so then take off the heat and carefully blitz with a stick blender until you have a smooth puree. Put the lentil puree back in the pan and on the heat. Add more stock (if you wish) until you reach your desired consistency (I like it thick but still soupy). Add in the mandarin juice and check for seasoning.
Serve the soup in warmed bowls topped with a swirl of Greek yoghurt or Mango & Coriander Yoghurt Chutney and some freshly chopped coriander.